Avocado gives some creamy body to TV host and author Andrew Zimmern's version of fresh salsa verde. Though tasty with chips, it's especially good on tacos for cutting the richness of fattier meats like pork carnitas.

Source: Midwest Living

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Recipe Summary

total:
15 mins
Servings:
8
Yield:
2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove the husks from the tomatillos; discard. Rinse tomatillos and cut into quarters. Place in a food processor, along with onion, serrano peppers, cilantro, garlic and salt. Cover and pulse to combine (do not completely puree).

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  • In a medium bowl, mash avocado and lime juice together with a fork. Stir in the tomatillo mixture. Season to taste with additional salt.

Nutrition Facts

44 calories; total fat 3g; saturated fatg; polyunsaturated fatg; monounsaturated fat 2g; cholesterolmg; sodium 293mg; potassium 189mg; carbohydrates 5g; fiber 2g; sugar 2g; protein 1g; trans fatty acidg; vitamin a 99IU; vitamin c 8mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 20mcg; vitamin b12mcg; calcium 9mg; ironmg.

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